Chicken Ravioli with Pesto and Veggies combines cheese ravioli, sliced chicken, asparagus, two kinds of tomato, and basil pesto without adding cream. The skillet method divides one-half cup sun-dried tomatoes between the chicken and asparagus stages, then brings everything together only after each component reaches its proper texture. The verified recipe serves four, records 20 minutes of preparation, 10 minutes of cooking, 30 minutes total, and estimates 552 calories per serving.
Chicken Ravioli with Pesto and Veggies Ingredients
Ingredients: 10 oz ravioli; 2 tablespoons olive oil; 1 lb boneless skinless chicken breast, sliced; Salt, to taste; ½ cup sun-dried tomatoes, drained of oil, chopped; 1 lb asparagus, ends trimmed, cut in half; ¼ cup basil pesto; 1 cup cherry tomatoes, yellow and red, sliced in half.
If you enjoy this recipe, you may also like Sausage and Veggies Skillet.
How to Make Chicken Ravioli with Pesto and Veggies
- Cook the ravioli: Cook ravioli according to the package instructions, and drain. While the ravioli cooks, proceed with the rest of the recipe.
- Cook the chicken and sun-dried tomatoes: In a large skillet, heat 2 tablespoons of olive oil on medium heat. Add sliced chicken breast (seasoned with salt) and ¼ cup chopped sun-dried tomatoes. Cook everything on medium heat for 5-10 minutes, turning chicken slices over a couple of times until completely cooked through.
- Remove chicken and sun-dried tomatoes: Remove the cooked chicken and sun-dried tomatoes from the skillet, leaving the oil in.
- Cook the asparagus: Add asparagus (ends trimmed), seasoned generously with salt, and ¼ cup of sun-dried tomatoes to the same skillet. Cook on medium heat for 5-10 minutes until the asparagus is tender. Remove the asparagus to a plate.
- Reheat chicken with pesto: Add the cooked chicken with sun-dried tomatoes back to the skillet. Add basil pesto, stir to coat, and cook on low-medium heat until the chicken is reheated, about 1 to 2 minutes. Remove from heat.
- Combine ingredients: Add cooked ravioli and halved cherry tomatoes to the skillet with the chicken and pesto. Stir to combine. Add more pesto if desired, and season with additional salt if needed.
- Serve: Serve the chicken, ravioli, and cherry tomatoes together with the cooked asparagus. Enjoy!
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Cook 10 ounces ravioli according to its package instructions and drain it while the skillet work proceeds. Heat two tablespoons olive oil in a large skillet over medium heat. Add one pound sliced chicken seasoned with salt and one-quarter cup chopped, oil-drained sun-dried tomatoes. Cook 5–10 minutes, turning the chicken a couple of times, until completely cooked through. Remove chicken and tomatoes while leaving the oil in the skillet. Add one pound trimmed, halved asparagus, season generously with salt, add the remaining one-quarter cup sun-dried tomatoes, and cook 5–10 minutes until tender; move the asparagus to a plate. Return chicken and sun-dried tomatoes, add one-quarter cup basil pesto, stir, and reheat over low-medium for 1–2 minutes. Remove from heat, stir in drained ravioli and one cup halved red and yellow cherry tomatoes, add more pesto only if desired, adjust salt if needed, and serve with the asparagus.
If you enjoy this recipe, you may also like Bacon Pineapple BBQ Chicken.
Critical Visual and Timing Cues
Ravioli follows its package rather than an invented universal boiling time, and it should be drained before entering the skillet. Chicken slices need a single layer when practical and a couple of turns across the 5–10 minute range; their endpoint is completely cooked through. Leave the cooking oil behind when chicken is removed because it carries flavor into the asparagus stage. Asparagus gets its own 5–10 minute window and should be tender, not dissolved. Pesto reheats with the returned chicken for only 1–2 minutes over low-medium heat. Fresh cherry tomatoes and cooked ravioli enter after the pan leaves the heat, preserving tomato shape and protecting filled pasta from rough extended stirring.
Serving and Storage
Divide the chicken, ravioli, pesto, sun-dried tomatoes, cherry tomatoes, and asparagus among four servings. The written final direction says to serve the skillet mixture together with the cooked asparagus, so the asparagus may be folded through gently or arranged alongside without altering its amount. Serve while warm. Refrigerate leftovers promptly because the dish contains chicken and filled ravioli, and pesto may contain cheese and pine nuts. Reheat gently to protect ravioli seams and chicken texture. The source estimates 552 calories per serving and flags possible gluten in ravioli and nuts when pesto contains pine nuts; ingredient labels determine the exact allergens.
Practical Kitchen Notes
Exact quantities are 10 ounces ravioli, two tablespoons olive oil, one pound sliced boneless skinless chicken breast, salt to taste, one-half cup chopped sun-dried tomatoes drained of oil, one pound trimmed and halved asparagus, one-quarter cup basil pesto, and one cup halved red and yellow cherry tomatoes. Split the sun-dried tomatoes precisely into two one-quarter-cup portions. More pesto is an explicitly optional final adjustment, not a required increase to the base amount. Do not add cream, broth, Parmesan, garlic, onion, spinach, or another vegetable because none appears in the verified source. A large skillet and a separate pot for ravioli are the recorded equipment.
Details Worth Preserving
Prepare two small portions of sun-dried tomatoes before heating the skillet so the full half cup is not accidentally used with chicken. Trim asparagus ends and cut every spear in half as specified, rather than chopping it into small coins. Cook ravioli concurrently only when its package timing allows it to be drained near assembly. Move cooked chicken and then asparagus to clean holding plates while retaining the seasoned oil. Have the measured pesto ready because the 1–2 minute reheat is brief. Fold filled ravioli carefully so it does not tear. The source records 10 minutes cooking even though both skillet stages list 5–10 minutes and may overlap with ravioli; preserve every stage range and the official total rather than inventing a longer single-pan timeline.
Recorded Recipe Tips
- Want to make basil pesto from scratch? Try a 20-Minute Homemade Basil Pesto Recipe.
Conclusion
Chicken Ravioli with Pesto and Veggies makes 4 servings in 30 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Chicken Ravioli with Pesto and Veggies make?
It makes 4 servings and serves 4.
- → How long does Chicken Ravioli with Pesto and Veggies take?
The recipe records 20 minutes of preparation, 10 minutes of cooking, and 30 minutes total.
- → How is the sun-dried tomato divided in this recipe?
Use one-quarter cup with the chicken and the remaining one-quarter cup with the asparagus, for one-half cup total.
- → When are the ravioli and cherry tomatoes added?
Add the cooked, drained ravioli and halved cherry tomatoes after the pesto-coated chicken has reheated and the skillet has been removed from the heat.